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The Louisiana French Creole use the term Lagniappe to describe something that’s a little something extra, and that’s exactly what chef-owner Brian Grimley (moved to NE Florida in 2010) knows it takes to transform a dish from mere food into an experience you never forget.
Hours
| Sunday | 3–9 PM |
| Monday | 4–9 PM |
| Tuesday | 4–9 PM |
| Wednesday | 4–9 PM |
| Thursday | 4–9 PM |
| Friday | 4–10 PM |
| Saturday | 4–10 PM |
Address and Contact Information
Address: 4810 1st Coast Hwy, Amelia Island, FL 32034
Phone: (904) 844-2634
Website: https://www.lagniappeamelia.com/
Menu Photos
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Related Web Results
Lagniappe – AMELIA ISLAND, Amelia Island, FL
Lagniappe has the perfect space for you. Our Courtyard is perfect for events such as rehearsal dinners, wedding receptions, and business meetings.
Food Menu – Lagniappe
Lagniappe Charcuterie & Cheese $22.00/+ Choice of American Craft Cure Meats or Sweetgrass Dairy Cheeses or a combo of both • Meats $22.00 | Cheeses $22.00 | …
Lagniappe – Amelia Island Restaurant – OpenTable
Lagniappe – Amelia Island offers takeout which you can order by calling the restaurant at (904) 844-2634. How is Lagniappe – Amelia Island restaurant rated?
Reviews
Ruth Krzyk
We were staying on the south end of Amelia’s didn’t want to drive up to Fernandina on a Friday. Lagniappe had an interesting menu with some tempting cocktails so we made a reservation.
Cocktails (try the smoked Manhattan) and appetizers (the pulled pork egg rolls were fabulous) but the 3 guys in our party all were not satisfied with their choices. There was a fried flounder that was deemed too fishy and redfish that was very dry. Two girls got the pork shank, that was tender, and I got the shrimp and grits that were very tasty.
Loved the vibe. Would not hesitate to go back.
… moreCocktails (try the smoked Manhattan) and appetizers (the pulled pork egg rolls were fabulous) but the 3 guys in our party all were not satisfied with their choices. There was a fried flounder that was deemed too fishy and redfish that was very dry. Two girls got the pork shank, that was tender, and I got the shrimp and grits that were very tasty.
Loved the vibe. Would not hesitate to go back.
David Futch
My second visit to Lagniappe over the years and both times the food was amazing. We booked do 7:15PM but arrived 15 minutes early but the host was very polite and accommodating to get us seated early. On this visit our party has the blacken red fish, crab cakes, and shrimp baskets. All of the food was prepared well and disappeared quickly. The red fish comes fried if you prefer but the flavor of the blackened with the sauce on top was excellent. I had the collard greens and was very happy with the taste and quantity provided. Our server was very good to take orders and check in without being overbearing.
… moreAdam and Miranda Senteney
We had an amazing experience at this restaurant. From start to finish, we cannot recommend this restaurant enough. We had a large group of 20 people for a celebration and it went off without a hitch. The table favorite was the Jumbo Crab Cakes and the burger. Every dish was delicious though.
… moreLuis Lewis A
Delicious experience. Enjoyed the wonderful friendly service at the bar. Food options are good. Enjoyed the chicken wings really good. The pork chop was ok, well cooked though it was missing seasoning flavor. The Mac n Cheese side was below par. The blackened salmon was good.
… moreTrish Bagnall
Our waiter was Chris. He was very attentive and so friendly! It was our 28th anniversary and he was so thoughtful. Even brought us a signature chocolate mousse dessert on the house. The food was cooked perfectly!!
… moreGlenn Booker
This was a phenomenal dinner! It was our first time to Amelia Island and this place was right on point being “ A little something extra”. Our waiter Nathan provided excellent service and suggested these outstanding steak empanadas.
They even have this in-house hot sauce that was slamming
Check out our dinner!
Crab cakes was not stellar but the Blackened Redfish was truly exceptional!
… moreThey even have this in-house hot sauce that was slamming
Check out our dinner!
Crab cakes was not stellar but the Blackened Redfish was truly exceptional!
Ann Davis
Overall, I give the restaurant three stars. Service in atmosphere was great. Our server was very attentive, warm and friendly. However, the server automatically spilt the cost of the appetizer along the 4 of us ( paying separately) . I declined the appetizer before one in the party ordered it. I did not appreciate The server taking it upon herself to make the decision how costs would be split. Just friendly feedback with regard to service. This evening was the third time in the last year. I have dined at the restaurant. I keep hoping to have a better culinary experience, but I am disappointed each time. The meal was mediocre( steak frites with Chimichurri sauce ) . The steak was tuff the sauce not authentic Chimichurr. The serving size was about 4 oz of meat. I only ate the portion that wasn’t tuff . Left most on the plate . All that said, my bill came to $70 including tip for a few oz of tuff steak and an appetizer I did not consume. I’m happy to pay that kind of money for a good meal . I’m not happy to pay any amount for a Mediocre meal. Sadly, this restaurant is off my list. I will not be returning.
… moreJay S.
Dined Sept 2025, Couple, Belated birthday dinner. BOTTOM LINE UP FRONT = Very disappointed. Clearly they get it right sometimes, but it was far from right on my visit.
1. Mussels $16 USD
Mussels were OK. I got 2 bad ones & stopped with half left. I get it- mussels are highly perishable so not a huge deal but worth calling out.
2. My Steak: New York Strip $38 USD
I asked the server to please request that my steak be CHARRED. I stressed it: ‘please tell them I want as dark and crusty as possible up to medium rare’
Food was delivered by a food runner and she left.
Issue with the meal I was served:
* No char at all. Meat was ugly grey, visually unappealing (see photo)
* The ‘bourbon butter’ compound looked as if flung sideways across the steak with zero presentation value.
* The sauce was nothing as it appeared online – it was a watery brown sauce,
* Meat had no flavor. I did not detect any kosher/sea salt.
To wrap this: Question to chef: Would you be proud to serve this plate and willing to put your name and the reputation of this restaurant on this plate?
I give the steak a 1 of 5.
3 Roasted Chicken:
To be clear, the chicken was massively overcooked. I have attached videos that show the chicken skin pulled back and top layer of the meat, clearly overcooked, and bone-dust dry.
Cutting it was like cutting a piece of beef jerky.
I get it – sometimes meals come out wrong. But here are other issues that are just too much:
A.The waitstaff use a large guest table in the back corner to wrap silver. It was 8.15 and we were still trying to salvage an enjoyable evening, and it did not help to have the staff there 2 tables away from us having convo loud enough for us to notice. Pretty tacky and intrusive and not at all what I expect from a ‘fine dining’ night out.
B. When our server came to check on us:
I showed her the steak and specifically requested that she let the chef know it was nothing at all as I had asked for, that there was no char at all, and it was not at all enjoyable. By the time she checked on us I had already eaten maybe a third of it because I was just hungry and disappointed and just wanted to get out of there, and I told her I was not expecting her to take the steak off the bill but I absolutely did want the chef to know.
She said ‘I definitely told them how you wanted it’ and I’ll let them know.
This was was about 7.45 on a sunday night early September and the place was NOT busy.. The dining room was less than half full. What was everyone doing to get all of this so wrong???
We also showed her the chicken skin was almost black and my wife even cut into the chicken so the server could see how hard and dry it was. She again said she would let the kitchen know.
I did ask her to box up the reminder of my steak so I could hopefully take it home and salvage it later. For $38, I was not going to just leave it.
She brought us a single chocolate mousse dessert. It was by far the only thing good about the meal.
I called the restaurant the next day and left a detailed message explaining we had a poor experience. Someone called me back later that afternoon, and I went through the whole story.
When I got to the part about how overcooked my chicken was, he said ‘yes, I was there and I saw it and I called it out to the kitchen’.
The manager was on-site, fully aware of everything that went wrong, while we were still in the restaurant, and yet never bothered to come over to the table to over any sort of apology, explanation, or anything at all to acknowledge our poor experience.
Isn’t that Restaurant Management 101 ??
I’ve been in the restaurant business a long time, 30+ years, and I’ll never forget a sign in the back office in one of the 1st restaurants I ever worked at. It was simple but powerful:
It read, simply, this: SOME CUSTOMERS DON’T GET MAD. THEY DON’T COMPLAIN. THEY DON’T SAY ANYTHING AT ALL AS THEY HEAD OUT THE DOOR. THEY JUST WALK OUT …. AND NEVER COME BACK.
Thanks for reading & best wishes on improving.
… more1. Mussels $16 USD
Mussels were OK. I got 2 bad ones & stopped with half left. I get it- mussels are highly perishable so not a huge deal but worth calling out.
2. My Steak: New York Strip $38 USD
I asked the server to please request that my steak be CHARRED. I stressed it: ‘please tell them I want as dark and crusty as possible up to medium rare’
Food was delivered by a food runner and she left.
Issue with the meal I was served:
* No char at all. Meat was ugly grey, visually unappealing (see photo)
* The ‘bourbon butter’ compound looked as if flung sideways across the steak with zero presentation value.
* The sauce was nothing as it appeared online – it was a watery brown sauce,
* Meat had no flavor. I did not detect any kosher/sea salt.
To wrap this: Question to chef: Would you be proud to serve this plate and willing to put your name and the reputation of this restaurant on this plate?
I give the steak a 1 of 5.
3 Roasted Chicken:
To be clear, the chicken was massively overcooked. I have attached videos that show the chicken skin pulled back and top layer of the meat, clearly overcooked, and bone-dust dry.
Cutting it was like cutting a piece of beef jerky.
I get it – sometimes meals come out wrong. But here are other issues that are just too much:
A.The waitstaff use a large guest table in the back corner to wrap silver. It was 8.15 and we were still trying to salvage an enjoyable evening, and it did not help to have the staff there 2 tables away from us having convo loud enough for us to notice. Pretty tacky and intrusive and not at all what I expect from a ‘fine dining’ night out.
B. When our server came to check on us:
I showed her the steak and specifically requested that she let the chef know it was nothing at all as I had asked for, that there was no char at all, and it was not at all enjoyable. By the time she checked on us I had already eaten maybe a third of it because I was just hungry and disappointed and just wanted to get out of there, and I told her I was not expecting her to take the steak off the bill but I absolutely did want the chef to know.
She said ‘I definitely told them how you wanted it’ and I’ll let them know.
This was was about 7.45 on a sunday night early September and the place was NOT busy.. The dining room was less than half full. What was everyone doing to get all of this so wrong???
We also showed her the chicken skin was almost black and my wife even cut into the chicken so the server could see how hard and dry it was. She again said she would let the kitchen know.
I did ask her to box up the reminder of my steak so I could hopefully take it home and salvage it later. For $38, I was not going to just leave it.
She brought us a single chocolate mousse dessert. It was by far the only thing good about the meal.
I called the restaurant the next day and left a detailed message explaining we had a poor experience. Someone called me back later that afternoon, and I went through the whole story.
When I got to the part about how overcooked my chicken was, he said ‘yes, I was there and I saw it and I called it out to the kitchen’.
The manager was on-site, fully aware of everything that went wrong, while we were still in the restaurant, and yet never bothered to come over to the table to over any sort of apology, explanation, or anything at all to acknowledge our poor experience.
Isn’t that Restaurant Management 101 ??
I’ve been in the restaurant business a long time, 30+ years, and I’ll never forget a sign in the back office in one of the 1st restaurants I ever worked at. It was simple but powerful:
It read, simply, this: SOME CUSTOMERS DON’T GET MAD. THEY DON’T COMPLAIN. THEY DON’T SAY ANYTHING AT ALL AS THEY HEAD OUT THE DOOR. THEY JUST WALK OUT …. AND NEVER COME BACK.
Thanks for reading & best wishes on improving.
Dan Kelliher
We were a party of four. The wait staff was very nice and friendly. Great menu with variety. I had a shrimp dish that was very good and fresh. Mixed drink was also very good. I certainly recommend you visit here for a wonderful time out dining.
… morePhilip A.
After spending just q few days on Amilia Island during past winters in Florida, we decided to spend an entire vacation here. Of course, we wanted to explore the dining scene, and one of the restaurants that kept appearing in our search was «Lagniappe.»
Are you familiar with the experience of having a restaurant up the road from where you live for which the only recommendation is its proximity? Well, Lagniappe is in that category.
We made reservations in advance. We arrived early and were comfortably seated in our car listening to music when we got a text informing us that our table was ready.
Upon entering we found the receptionist engaged in what was obviously a non-business phone conversation that went on for some time. The line awaiting entry eventually grew to four parties at which time she asked (for the third time) for our name. Well, she finally found our reservation, and had us seated (now fifteen minutes after our scheduled time).
Our server was delightful, the wine selection was acceptable, and that’s the last good thing I can say about Lagniappe. My entre was tasteless. My dining partner’s was overcooked. There was nothing at all notable about the food other than its mediocrity.
Now, i can understand that if you’re staying at the Ritz or the Omni qnd don’t have a car, that location might influence your choice of a place to eat. However, if your staying at one of those resorts, you can most likely afford an Uber.
Do yourself a favor and head up Fernadina Beach where there are several décent places and one exceptional place to dine.
… moreAre you familiar with the experience of having a restaurant up the road from where you live for which the only recommendation is its proximity? Well, Lagniappe is in that category.
We made reservations in advance. We arrived early and were comfortably seated in our car listening to music when we got a text informing us that our table was ready.
Upon entering we found the receptionist engaged in what was obviously a non-business phone conversation that went on for some time. The line awaiting entry eventually grew to four parties at which time she asked (for the third time) for our name. Well, she finally found our reservation, and had us seated (now fifteen minutes after our scheduled time).
Our server was delightful, the wine selection was acceptable, and that’s the last good thing I can say about Lagniappe. My entre was tasteless. My dining partner’s was overcooked. There was nothing at all notable about the food other than its mediocrity.
Now, i can understand that if you’re staying at the Ritz or the Omni qnd don’t have a car, that location might influence your choice of a place to eat. However, if your staying at one of those resorts, you can most likely afford an Uber.
Do yourself a favor and head up Fernadina Beach where there are several décent places and one exceptional place to dine.